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45 minutes
10 minutes
Medium
Low-cost
Planetary Mixers
01.
Pour flour into a DMIX , BE5 or BE8 bowl. Add 4 eggs previously beaten with the tomato paste and a little salt. Mix and knead for about ten minutes. The dough should be supple.
02.
Shape into a ball, wrap in cling film and let rest at room temperature for 30 min.
03.
Peel the onion. Finely chop with the PREP4YOU or K55 using the micro-serrated blades. In a bowl, add onion, meat, one egg, Parmesan, breadcrumbs, salt and pepper. Mix well.
04.
Using the a DMIX , BE5 or BE8 and the pasta attachment, roll out the dough into thin sheets. Cut into circles using a pastry cutter. Place a walnut-sized scoop of filling on the side of each circle. Close the ravioli and press firmly to seal the dough. Place on a floured kitchen towel.
05.
Wash the tomatoes. Using the PREP4YOU, dice the tomatoes using a 10 mm dicing kit. Mix in a bowl with the pesto, salt and pepper.
06.
Bring to boil a large volume of salted water in a pot.
07.
Add the ravioli (10 at a time). Cook for 3 to 4 minutes. Drain with a skimmer.
08.
Serve on plates, topped with tomatoes flavored with pesto.
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